Jambalaya, My Way

By therman

NOLA

Ingredients

• Makes 4 to 6 servings
• 6 tablespoons butter
• 1/2 cup chopped green onions
• 1/2 cup chopped yellow onions
• 1 large green bell pepper, seeded and julienne
• 1 cup coarsely chopped celery
• 1 teaspoon minced garlic
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound cubed boiled ham
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch-thick slices (optional)
• 1 (16-ounce) can whole tomatoes, crushed with the can juices
• 1 cup chicken broth
• Salt and cayenne
• 2 bay leaves
• 1 cup long-grain rice, uncooked
• Hot sauce

Preparation

Step 1

Heat the butter in a large, heavy pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until they are soft and lightly golden, 6 to 8 minutes.

Add the shrimp and ham, and sausage if using. Cook for 2 to 3 minutes, or until the shrimp turn pink. Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.

Remove the bay leaves and serve. Pass the hot sauce!